Easy Vodka Sauce
Pancetta and vodka turn regular tomato sauce into something worth making from scratch. This makes enough for 2 lbs of pasta and freezes perfectly if you don't use it all.
Ingredients
Ingredients (~6-8 servings)
- 1 Tbsp extra-virgin olive oil
- 1 small yellow onion ~1 cup, finely diced
- 3 oz pancetta diced
- 2 garlic cloves minced
- 1/3 cup vodka
- 1 can whole tomatoes 28 oz
- 3/4 tsp kosher salt
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese plus more for serving
- 12 oz cooked pasta for serving
- 1/4 tsp red pepper flakes optional
- Thinly sliced fresh basil optional, for serving
Instructions
- Heat olive oil in saucepan over medium heat.
- Add onion and pancetta; cook until onions soften and pancetta crisps, about 4 minutes.
- Stir in garlic and cook 1 minute.
- Add vodka, then crushed tomatoes.
- Simmer sauce for 30 minutes, stirring occasionally.
- Stir in salt, heavy cream, and Parmesan.
- Cook 5 more minutes until sauce thickens.
- Serve over pasta with red pepper flakes, extra Parmesan, and basil.
Notes
Don't boil sauce hard to prevent cream from curdling.
Did you make this recipe?Let me know how you liked it below!